READY IN: 15mins
Recipe by ozzygirl

I have found this recipe for Bruschetta to be the most original of all. It is absolutely the best and equals if not betters what they serve up in most restaurants!

Top Review by Chef floWer

I love bruschetta, I always order it when we go out to restaurants. I've never ate the same version of a bruschetta as each restaurant serves it in a different way (Looks and Taste). I couldn't find Panini Italian bread, so I used a Pane di Casa Loaf, (which is a extra chewy texture on the inside and crunchy crust on the outside). The only thing I will change with this bruschetta next time is less garlic as it overpowered all the flavours. Otherwise it's as good as the restaurants.

Ingredients Nutrition


  1. Blanch the tomatoes in a pan of boiling water just enough so the skin can be easily peeled off.
  2. Chop up very finely the red onion, and garlic.
  3. Chop up finely the fresh basil.
  4. Peel the tomatoes and chop up into chunks.
  5. In a bowl place a splash of olive oil, the tomatoes, the garlic, onion and basil. Mix through gently.
  6. Cover with gladwrap and place in the fridge for up to an hour, this allows the flavours to come together.
  7. Lightly toast the Italian bread.
  8. Brush the bread with olive oil and place the bruschetta mix on top of each slice.
  9. Add the shaved parmesan on top.
  10. Serve immediately.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a